Some of the highest quality Merlots come from Bordeaux, France, Napa Valley,
Sonoma, Chile, and Washington State. These areas
have elevated the historical planting of Merlot
into better quality soils which have resulted in
a Merlot that is less-suited for blending and perfect
for its own varietal. The taste of a Merlot is
dependent on the type of soil in which it was grown.
For instance, Merlot from flatter and more clay-like
soil results in a smoother, more velvety wine.
Merlot grown in more mountainous regions tends
to taste more similar to Cabernet Sauvignon.
Many Merlots tend
to have a taste reminiscent of Cabernet Sauvignon,
but they has less acidity due to a thinner skin
in the grapes and earlier ripening time. It also
frequently possesses a wide variety of flavors
such as: currant, plum, black cherry, caramel,
clove, bay leaf, bell pepper, olive, and violet.
It is low in tannins and many wine drinkers believe
that it is smooth and an easy-to-drink red varietal.
When blended,
Merlot is often combined with Cabernet Sauvignon
to balance the taste strengths and flavors of each
separate varietal resulting in a blend with the
best of both worlds. Another benefit to Merlot
and the Merlot/Cabernet Sauvignon blends is that
the cost is often substantially less than the fuller-bodied
Cabert Sauvignon varietal itself.
Although many
wine drinkers think that red wines should only
be served right at room temperature, Merlot should
actually be served a few degrees below room temperature
as it can sometimes develop less pleasant tastes
at approximately 74 degrees Fahrenheit. Chilling
it for simply a couple minutes will ensure that
the wine is slightly cooler and result in the best
possible flavors.
Because Merlot
is not quite as rich as some other red wine varietals,
it is still fairly flexible in its easy pairings
with many popular dinner choices. Because it is
a medium-bodied wine, it will pair well with veal,
meatloaf, sausages, and hearty pasta dishes. |
